Buttermilk Sour Cream Oat Sourdough Tangzhong Rolls
I have made sourdough rolls using the Tangzhong method before and they usually come out great. I decide to change it up a bit and used buttermilk instead of cream or milk and added some sour cream for an added flavor boost. I also added some fresh parmesan cheese and used rolled oats, white rye and spelt flour to try to make it a little healthy.
I have to say when these were baking the whole house smelled amazing.
The final rolls came out nice and fluffy and soft but with a ton of flavor. One bad thing about working from home is the temptation to eat and I have to say I sampled way too many of these rolls when they were done.
Note: Tangzhong consisted of 50 grams Bread Flour and 250 grams heavy cream. I included this in the overall formula below.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I usually do this the night before.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Prepare the Tangzhong. Use a 5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan. Heat the pan while stirring constantly. Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency. Take it off the heat and let it cool before using it in your recipe. Some people will refrigerate it for a while but you can use it right away as soon as it cools..
Mix the flours, Tangzhong, rolled oats and buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), sour cream, eggs, cheese and butter and mix on low for a minute. Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #2 for the last 4 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and cut into equal size pieces and shape into rolls. Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.
The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, using a simple egg wash or heavy cream or milk, brush each roll and sprinkle on your topping of choice (I used dried scallions). Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 425 degrees. Bake for 35 minutes until the crust is nice and brown.
Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.